Rhubarb Pudding Cake

Tender, lightly spiced vanilla cake covers a layer of juicy rhubarb. The batter may not cover all of the fruit, but it spreads as the pudding cake bakes.

Yield: 9 servings

Ingredients

• 1  cup  all-purpose flour
• 1 1/4  teaspoons  baking powder
• 1/8  teaspoon  salt
• 5  tablespoons  unsalted butter, softened
• 1 1/3  cups  granulated sugar, divided
• 1  teaspoon  vanilla extract
• 1/4  teaspoon  ground cinnamon
• 1  large egg
• 1/2  cup  1% low-fat milk
• 4  cups  (1-inch-thick) slices rhubarb (about 1 pound)
• Cooking spray
• 1  teaspoon  powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.

Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with powdered sugar.

Nutritional Information

Calories:

249 (26% from fat)

Fat:

7.3g (sat 4.2g,mono 2.1g,poly 0.4g)

Protein:

3.1g

Carbohydrate:

44g

Fiber:

1.4g

Cholesterol:

41mg

Iron:

1mg

Sodium:

118mg

Calcium:

109mg